Faculty of Medicine & Heath Sciences

University of Kordofan

Department of Food hygiene & Safety

Introduction:

Food is one of the parameters of the environment which are air, water, and soil and sun energy. The physical, chemical and nutritional structures of the food are affected by those factors through the food chain from the raw stage to a prepared food for eating. Foods are affected in most cases negatively in the chain pathway, resulting in health hazards for the consumers.

The preventive philosophy of the Program (Protection is wiser than curing) is adopted by The Department of Food Hygiene and Safety to study the reasons of health hazards resulted from food of both plant and animal origin and raise the awareness of consumers about those hazards before causing serious diseases to man.

Department of Food Hygiene and Safety is one of the departments of the Public Health program.

Food Hygiene concerns with the study of varieties of biological pollutants (Bacteria, Rickets, Viruses, Fungi, and Parasites etc.)Resulted in physical and chemical changes in food due to many and different enzymes inside those microorganisms cells.

Food Safety concerns with the study of physical and chemical pollutants (soil, irradiations, e.g. Alfa, Beta, Gama, U.V etc., elements and chemical substances (heavy metals Lead. Mercury, Arsenic and Pesticides etc.) Which cause different changes in identity and chemistry of food .Lead to the elimination of nutritional constituents of food and hazardous health problems due to pollutions? This study aims at raising the degree of awareness of consumers of those health hazards. Also, awareness about the control of food national, regional and international trade which are highly exposed to those hazards.

Food control required the intention and responsibility of the government about the food laws and the ordinances concerned with food preparation, steps of food processing and storage. Also government should influence on food products inspection processes and quality control in plants, markets, different food establishments and official buildings where the officers need food services. To enforce food laws, it is very important to set out programmers for food health education and mobilization for consumers, food producers, and decision makers and officer’s assistant officers and in the field.

The study curriculum for the department is meant to carry out the aims of the program and the Kordofan University in accordance with the other program department.

Mission:

General Goals:

  1. To promote the good nutritional and health concepts among the individuals and communities of the North Kordofan State.
  2. To support the awareness about environmental sanitations (general and personal cleanliness ,food preservation methods etc,)
  3. To appraise general awareness about all pollutants of foods that causes health hazards. And their environmental sources.

THE goals above are fulfilled with the cooperation and of information with concerned governmental institutions, private sectors, universities and local, regional, and international organizations.

Specific Goals:

The Department of Food Hygiene and Safety aims specifically through the study curriculum that is composed of scientific subjects to producean enabling career which is strengthened by continuous training and rehabilitation in their specifications.

The above goals are fulfilled through highly organized programmers include maintaining of convenient study environment, selecting the best qualified staff, using of modern technology means of lecturing, assignments, workshops etc., and lab.. Tuition, In addition to organizing of scientific visits and trips. Also, the program should organize programmes of health education of the community and strong relationship between the students and the governmental and private bodies of concern.